Wednesday, September 17, 2014

Guacamole Cones

Yields 6 cones
Tortillas - 3
Oil - 1 tbspn
Chili Powder - 1/2 tsp
Avocados - 1 ripe
Fresh Lime Juice - 1 tbspn
Onion - 1 tbspn, finely chopped
Salt and Black Pepper - as per taste
Dash of hot pepper sauce(optional)
Tomatoes - 3 tbspns, finely chopped

Preheat oven to 350F. Line the baking sheet with parchment paper. Cut tortillas in half. Roll each tortilla half into cone shape and secure them with toothpicks. Brush outside of the cone with oil and sprinkle lightly with chili powder. Place the cone in the prepared baking sheet.
Bake 9 minutes or until cones are lightly brown. Turn cones upside down, bake about 5 minutes or until golden brown on all sides. Cool cones for 1 minute and remove the toothpicks. Cool completely.
Cut avocados in half, remove and discard the seed. Scoop the pulp and place them in a medium bowl, mash it with a fork. Stir in lime juice, onion, salt and pepper and hot pepper sauce, if using and mix it until blended.
Place the chopped tomatoes in each tortilla cones, top with small scoop of guacamole and additional chopped tomatoes. Serve immediately.

Wednesday, September 10, 2014

Banana Custard

Bananas – 4 small ones or 2 big, ripe
Custard Powder – 2 tbspns
Milk – 1 1/2 cups + 2 tbspns
Sugar – 1/2 cup + 1 tbspn
Vanilla Essence – 1/2 tsp
Cashew Nuts – few, chopped
Almonds – few, chopped
Pistachios – few, chopped

Peel and chop the bananas in a bowl. Add 1 tbspn of sugar and mix it well. Keep it aside.
Now mix 2 tbspns of custard powder in a tbspn of luke warm milk. Keep it aside.
Bring 1 1/2 cups of milk to a boil over low/medium flame. Add the custard powder mixture to the milk and mix it well. When it starts to thicken, add the bananas. Switch off the stove. Add vanilla essence and chopped nuts. Mix well and keep it in the fridge for 2 hours. Serve chilled.

Thursday, September 4, 2014

Carrot Chutney

Carrot - 1/2 cup, grated
Coconut - 1/2 cup, grated
Urad Dal - 1 tbspn
Red Chilies - 3 small, round ones
Tamarind - a small piece, peanut size or 1 tsp tamarind paste
Salt - as needed
Oil - 1/2 tsp

For tempering;
Oil - 1 tsp
Mustard Seeds - 3/4 tsp
Urad dal - 1 tsp
Curry Leaves - few

Heat 1/2 tsp of oil in a pan and fry the urad dal and red chilies till golden brown. Keep it separate. Now fry the grated carrots till raw smell goes off. Grind all the items together along with tamarind, coconut and salt with required amount of water to a smooth chutney.
Temper the items and mix it with the chutney.
Serve it with Idly or Dosa!

Monday, August 25, 2014

Quinoa and Oats Idli Milagai Podi/Quinoa and Oats Idli Spice Powder Mix

Quinoa - 3/4 cup
Oats - 3/4 cup
Whole Black Urad Dal or Plain Urad dal - 1/2 cup
Chana dal - 1/2 cup
White Sesame seeds - 2 tbspns
Red chilies - 8 
Salt to taste
Oil - 2 tsp

Dry roast quinoa and oats separately till you get a nice aroma (approximately 3-4 minutes). Keep it separate. 
Heat 1 tsp oil in a kadai and roast whole urad until light golden brown over medium flame. It takes roughly 5-7 mins. Remove it and keep it aside.
Heat another tsp oil in the same kadai and roast chana dal until golden brown. Remove and keep it aside.
In the same kadai add red chilies and roast until crisp and changes its color. Remove and let them cool. Add sesame seeds to the same kadai and let them pop. It takes hardly a minute or two. Set aside. Once the ingredients are cooled down grind everything with salt(according to taste) in the mixer to a coarse powder.
Spread the mixture on a plate and once it is cooled pour into the air tight container and store it in the refrigerator for longer life. Serve it with idli/dosa/upma. Mix the powder with ghee or sesame oil while serving.

Wednesday, August 20, 2014

Black Bean Soup

Serves 3-4
Olive Oil - 1 tbspn
Onion - 1 cup, chopped
Garlic - 2 cloves, chopped finely
Jalapeno - 1, de seeded and chopped finely
Corn Kernels - 1/2 cup, frozen
Black Beans - 1 - 15 ounce can drained or 1 cup dried beans soaked and cooked
Cumin Powder - 1/2 tsp
Veg Broth - 1 cup or Water
Cilantro - 3 tbspns, chopped finely
Salt and Pepper to taste

For the topping;
Sour Cream
Tortilla Chips

Heat olive oil in a pot and saute the garlic, jalapenos and onions till the onions turns translucent. Add corn, veg broth, black beans, cumin powder, salt, pepper and half of the cilantro. Reduce heat, cover and let it cook for 10 minutes. Let it cool completely. Take half of the soup and blend it in a blender until smooth.
Return this puree to the soup pot and cook till the soup thickens approx for 2 - 3 minutes.
Top it with the remaining cilantro, sour cream and avocados. Serve it with Tortilla Chips!